Well well well…did you expect me to make a mini cake for two with part of a cake mix?
I conveniently realized that a cake baked in a 9″ square pan becomes two large pieces of cake once stacked and sliced. How many life occasions do you need just two slices of cake? On Mondays? On Fridays for celebrating? Everyday? Let’s stick with everyday.
Baking a 9″ cake from a cake mix requires 2 cups of cake mix. (To use the remaining 1 cup of cake mix from the box, try my Frosted Eggnog Cookies).
The dreamy part of this cake is the rich cranberry butter. I made Audra’s cranberry butter, and instantly knew that it should be slathered between light, fluffy vanilla cake layers. And the cream cheese vanilla frosting? Well, it’s my go-to during the holiday season.
I happen to think dairy makes almost any recipe better. Butter, cream, sour cream, cream cheese–who’s with me?
But, sometimes don’t be like me—grease your pan:
For the cake:
- 2 cups dry yellow cake mix
- 2 large eggs
- 2/3 cup water
- 1 tablespoon cream
For the cranberry butter:
- 1 cup fresh cranberries
- 1/4 cup apple cider
- 2 tablespoons sugar (or honey)
- 1/4 teaspoon vanilla
For the frosting:
- 3 oz. cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla
- First make the cake: Preheat the oven to 350. Spray an 8x8" pan with cooking spray.
- Combine all the ingredients for the cake and beat with an electric mixer for 1 minute. Pour into the cake pan and bake for 25 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- Meanwhile, make the cranberry butter by combining all ingredients except vanilla in a saucepan over medium heat. Cook until cranberries start to burst, about 5-10 minutes. Reduce heat and simmer another 10 minutes, until sauce thickens. Remove from heat and stir in vanilla. Let cool completely (better if cooled overnight).
- Make the frosting by combining all ingredients and beating on high speed until light and fluffy.
- When ready to serve, carefully flip the cake out of the pan. Slice it in half (from top to bottom). Add a layer of cranberry butter to one half, then place the other half on top. Frost with cream cheese frosting, and serve.
Thanks to Audra for the cranberry butter recipe.
The amount of frosting that this makes is only enough to cover what you see in the photo. You can double the recipe for enough frosting to cover the entire cake.
Amount Per Serving: Calories: 995Total Fat: 38gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 268mgSodium: 1092mgCarbohydrates: 152gFiber: 3gSugar: 99gProtein: 14g